Baked Manicotti (Cooking Club Size)

Name: Baked Manicotti (Cooking Club Size)
Yield: 24 manicotti
Ingredients: Sauce; 1 lb (450 g) lean ground beef; 2 onions chopped; 3 cloves garlic cloves minced; 2 cans (28 oz /796 mL each) diced tomatoes; 1 can (5 1/2 oz/156 mL) tomato paste; 1 tbsp (15 mL) dried basil; 1 tbsp (15 mL) dried oregano; 1 tsp (10 mL) salt; 2 tsp (10 mL) sugar; Pepper to taste; Filling; 1 Container (1 lb/450 g) Canadian Ricotta cheese; 4 cups (1 L) shredded Canadian Mozzarella cheese; 1 cup (250 mL) grated Canadian Parmesan cheese; 3 eggs beaten; 1/4 cup (50 mL) chopped fresh flat-leaf parsley; 1 tsp (5 mL) salt; Pepper to taste; Garnish; 3 cups (750 mL) grated Canadian Parmesan cheese

This is a good recipe for a cooking club as the various steps can be divided up to shorten the preparation time. Once assembled, cover and take home to bake.

Prep: 30 min
Cooking: 1 h

Yields 24 manicotti

Ingredients

Sauce
1 lb (450 g) lean ground beef
2 onions chopped
3 cloves garlic cloves minced
2 cans (28 oz /796 mL each) diced tomatoes
1 can (5 1/2 oz/156 mL) tomato paste
1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried oregano
1 tsp (10 mL) salt
2 tsp (10 mL) sugar
Pepper to taste
Filling
1 Container (1 lb/450 g) Canadian Ricotta cheese
4 cups (1 L) shredded Canadian Mozzarella cheese
1 cup (250 mL) grated Canadian Parmesan cheese
3 eggs beaten
1/4 cup (50 mL) chopped fresh flat-leaf parsley
1 tsp (5 mL) salt
Pepper to taste
Garnish
3 cups (750 mL) grated Canadian Parmesan cheese

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Preparation

In large saucepan, cook beef, onion and garlic on medium-high heat until meat is browned, about 10 minutes, drain. Add tomatoes, tomato paste, basil, oregano, salt, sugar and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook manicotti (in batches) according to package directions; drain, rinse in cold water, drain.

Meanwhile, in large bowl, combine ricotta, mozzarella and parmesan cheeses. Add eggs, parsley, salt and pepper. Fill manicotti shells with cheese filling.

Divide sauce into 6 portions. Spread 1 portion each on the bottom of three 7 x 11 -inch (18 x 28 cm) dishes (or similar size pans that will fit 8 manicotti in a single layer). Arrange 8 stuffed manicotti in each pan. Spread remaining sauce over the manicotti. Cover pans with foil, refrigerate until ready to bake.

Tips

Cooking Club Tip:Pack the additional Parmesan cheese separately. Provide these baking instructions with each pan of manicotti. When ready to serve, preheat oven to 350 °F (180 °C). Bake covered for 30 minutes. Uncover, sprinkle with Parmesan cheese and bake, uncovered until heated through, 10 to 15 minutes.